Rice And Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant
1 bell pepper
2 large tomatoes
1 medium onion
4 cloves garlic
1/4 c. oil
2 1/2 c. white rice (not instant)
1 (14 oz.) can chicken broth
2 c. water
1/8 tsp. cayenne pepper

Preparation

Peel eggplant and cut into 3/4-inch cubes.
Remove core and seeds
from
pepper
and
cut
into 3/4-inch cubes.
Core tomatoes and
cut
into
1-inch pieces.
Coarsely chop onion. Peel and finely
chop garlic.
Put oil in 14-inch Dutch oven. Add all vegetables except tomatoes.
Stir and cook until onion becomes clear.
Add
rice
and
keep
stirring
until all the grains become
coated with oil.
Add tomatoes, broth, cayenne pepper and water.
Break up any clumps of rice.
Put oven over 14 coals until
mixture starts to boil.
Then put 12 coals on top and 10 coals on bottom.
Cook for 17 minutes.
Do not stir during this stage and do not remove lid.
Remove from heat and fluff with fork.
Put lid back on and let steam for 5 minutes.